Pancake snack "Stump" cake

Ingredients

Whey-Based Pancakes

500 milliliters (2 cups) whey

3 whole eggs

280 grams (2.2 cups) wheat flour

30 grams (2 tablespoons) sugar

Salt to taste

Vegetable oil to taste

Filling

2 boiled potatoes

1 boiled carrot

100 grams (3.5 ounces) hard cheese

4 boiled eggs

300 grams (10.5 ounces) pickled mushrooms

Mayonnaise to taste

Greens for decoration

Instructions

Step 1

This recipe is perfect for those who love savory pancake fillings beyond cottage cheese, sour cream, and jam. This “Stump” snack cake is made of thin pancakes. Enjoy this simple recipe!

Step 2

Warm up the whey. In a bowl, crack the eggs and add sugar and salt. Mix well. A whisk works best for blending these ingredients evenly.

Step 3

Pour in half of the warm whey and stir. Add sifted flour and stir until smooth. Sifting the flour prevents lumps in your batter.

Step 4

Pour in the rest of the whey and mix well. Leave the batter to rest for 15 to 20 minutes, then add vegetable oil. Resting the batter allows the gluten to relax, resulting in more tender pancakes.

Step 5

Bake the pancakes on a hot skillet. Grease the skillet once before baking. The pancakes should be tender and not greasy. Use a non-stick skillet for best results.

Step 6

Grate the potatoes, carrots, cheese, and eggs separately using a coarse grater. Mix each ingredient with a bit of mayonnaise. Cut the mushrooms, leaving a couple aside for decoration.

Step 7

Fold 6 pancakes into a long strip, overlapping each one. Lay out the filling in the following order: potatoes, cheese, carrots, and eggs. Spread the layers thinly and evenly. Put the pickled mushrooms on top. Fold the roll neatly and tightly. Wrap in plastic wrap and refrigerate.

Step 8

Allow the roll to stabilize overnight. Finally, remove the plastic wrap, place the “stump” on a dish, and decorate with herbs and mushrooms. Make “roots” from the leftover pancake pieces. Bon Appetit!

Servings

Serving up this savory pancake "stump" is a culinary delight on any occasion! Picture this: You lay out the pancake "stump" on a rustic wooden board, garnished with fresh herbs and a few extra pickled mushrooms to accentuate the flavors. **Each slice reveals the vibrant layers** inside, making it not only *tasty* but also a visual treat. 🌿

For a brunch affair, serve it alongside a medley of crisp veggies and a selection of dipping sauces, such as a tangy mustard or a creamy aioli. If you're hosting a party, these pancake slices can become delectable bites on your appetizer platter, perfectly paired with some *chilled white wine* or sparkling water with a hint of lemon. 🍋

Don’t forget the kiddos! Serve these engaging roll slices with some fun veggie sticks and a simple yogurt dip. The colorful display is sure to attract even the pickiest of eaters. 🎉

Equipment

Mixing Bowls

Ensure you have at least two mixing bowls - one for the wet ingredients and one for the dry. Having bowls with non-slip bases can provide extra stability when mixing.

Whisk

A sturdy whisk helps to blend ingredients smoothly. Opt for a whisk with a comfortable grip to ease any wrist strain during use.

Non-stick Skillet

This is essential for making perfect, evenly-browned pancakes. Preheat your skillet and use it on medium heat for the best results.

Grater

A coarse grater ensures your ingredients like potatoes, carrots, and cheese are uniformly shredded. Sharp, high-quality graters can make the job quicker and safer.

Plastic Wrap

Plastic wrap helps to mold and stabilize your pancake roll. It ensures the roll holds its shape while refrigerating.

Variations

Craving a gluten-free option? Swap the wheat flour with a gluten-free flour blend. Ensure your mix contains xanthan gum or another binding agent to maintain the pancake’s structure. You can also use almond flour for a nutty twist! 🌾

Want a vegan version? Try using a blend of almond milk and apple cider vinegar as a substitute for whey. Use flax seeds mixed with water as an egg replacement, and opt for vegan cheese and mayonnaise alternatives. 🥑

Faq

Why do my pancakes stick to the skillet?
Ensure your skillet is preheated properly and use a small amount of oil or a non-stick spray just before pouring the batter.
Can I use regular milk instead of whey?
Yes, you can use regular milk, but using whey gives a distinct tangy flavor and extra protein boost to your pancakes.
Can I prepare the filling ahead of time?
Definitely! You can prep and refrigerate the filling a day before to save time on the day you're making the pancakes.
How do I prevent my pancake roll from falling apart?
Make sure the layers of filling are evenly distributed and not too thick. Wrapping tightly in plastic wrap and refrigerating overnight also helps to set the roll.
How long can the pancake "stump" be stored?
Store the assembled and wrapped "stump" in the refrigerator for up to 2 days. Serve it cold or at room temperature for the best flavor.
Can I freeze the pancake roll?
Freezing is not recommended as the texture of the potatoes and carrots may change. It's best enjoyed fresh or within a couple of days of preparation.